Simon's Strictly Rye Stoneground Sourdough
Arguably the definitive slow-fermented sourdough loaf: made with our home-fermented rye starter, and organic, stoneground 100% wholegrain rye flour.
No baker's yeast in sight.
A touch of honey to balance the deep and complex flavour of the sourdough itself.
This one is baked in a tin for a classic British bakery shape. Pure rye loaf doth not a great boule make!.
This is a dense and rich loaf, but it has so many qualities...
- extraordinary richness of flavours
- amazing lifespan (it just doesn't want to go off)
- makes the very best toast!
This amazing loaf is leavened with my own home-made wild yeast rye starter (which itself comprises only organic rye flour and water).
Hand-mixed, slow fermented, and made exclusively with certified organic, stoneground, rye bread flour.
Guaranteed home-baked in Reydon, Suffolk.
Appearance (pattern and colour) varies according to my whim!
Available in two sizes.
- organic stoneground rye flour
- organic sea salt
- home fermented leaven (from our own organic rye starter)
- Organic Suffolk honey
This loaf is wonderful when absolutely fresh, but actually improves in flavour over 1 to 2 days, and will keep very well for up to two weeks in the fridge (in a bag) or wrapped in cloth in a cool place.
It also freezes wonderfully.
This loaf is NOT gluten free, though there is a great deal of evidence that the slow fermentation of sourdough makes this style of bread easier to digest, and that it can be eaten by people who are intolerant of gluten. NOT suitable for people with coeliac disease.